Ingredients

How to make it

  • Rinse fish and pat dry. Cut into chunks and place in food processor .
  • In a cup, combine the coconut milk, fish sauce, shrimp paste, chili powder, cumin, ground coriander, and brown sugar. Stir with a fork to combine, then pour into the processor over the fish.
  • Add remaining ingredients (kaffir lime leaf strips, green onion, galangal/ginger, garlic, and chili). Pulse to create a thick fish paste.
  • Picking up a small amount in your hand (about the size of a golf ball) pat the paste into a small cake and set on a clean plate. Note that traditional Thai fish cakes are small (about 2 inches in diameter and 3/4 to 1 inch thick) and not too thick. If your paste is too wet to easily form into cakes, add a little flour or breadcrumbs to the mix. As you continue making the cakes, it helps to rinse your hands every so often with cool water to prevent paste from sticking.
  • Set plate of cakes in the refrigerator for 10 minutes to firm up. Meanwhile, prepare your pan for frying as well as your garnishes.
  • Dice cucumber into small cubes.
  • Pour oil into a small frying pan or wok (at least 1 inch deep).
  • Heat oil. When hot enough (a breakcrumb should sizzle and cook immediately when dropped in), gently place cakes in oil. Allow to fry 30 seconds to 1 minute before turning, gently lifting cakes from the bottom of the pan (they may stick a little). Fry until golden-brown and drain on paper towel.
  • Serve fish cakes immediately with the chopped cucumber and Thai sweet chili sauce drizzled over. Top with fresh cilantro and a squeeze of lime juice just before eating.

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  • 22566 6 years ago
    Num...Num...Num!
    Fishies! :o)
    Thank-you
    Kind Regards
    Joyce
    Was this review helpful? Yes Flag

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